Low Fiber Easy Pumpkin Pie
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Learn more →Ingredients
8 servings
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pumpkin puree
Ingredient noteLow Residue diets limit fibrous vegetables, but the pumpkin puree here is a smooth puree with no skin or seeds, and the amount per serving is moderate, so it is likely Low Residue. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 can (12 oz) evaporated milk
Ingredient notePlain evaporated milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid (12 oz) evaporated milk, please tap it and change its rating to Red.
- 1 tsp ground cinnamon
- ½ tsp ground ginger
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
For serving
- whipped cream, for serving (optional)
Can be omittedwhipped cream
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Fit the unbaked pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides. Fold any overhang under and crimp the edge.
- 2
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, cloves, and salt until smooth and fully combined, about 1 minute.
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